The oriental mignonet sauce is considered a traditional sauce for fresh oysters. It also works well with steamed shellfish. For this recipe, you need to take fresh oysters in shells.
It is necessary
- For two servings:
- - 12 fresh oysters;
- 1/4 cup rice vinegar
- - 1 stalk of green onions;
- - 1, 5 teaspoons of grated ginger;
- - 1/2 teaspoon lemon zest.
Instructions
Step 1
Combine rice vinegar with grated ginger and lemon zest in a small bowl. Rinse the green onions, we do not need the white part of the onion, but chop the green part. Send the onion to the vinegar with the zest, mix thoroughly. Leave to infuse for fifteen to twenty minutes.
Step 2
Open the oysters. This is easy to do: press one oyster to the table with a kitchen towel, pick it up with a sharp knife and open it. Next, draw a knife inside, remove the upper shell - we do not need it. Pick up the oyster with a knife so that it moves away from the shell, leave it in it. Do the same with the rest of the oysters.
Step 3
Place the prepared oysters on two plates. Pour ready-made oriental sauce into two small bowls, place them in the center of the plate. Oysters in shells with oriental mignonet sauce are ready, you can serve them to the table.
